Prep 10 mins
Cook 35 mins
Love Indian food and especially dishes with paneer. This vegetable dish sounds really flavorful and delicious. Recipe from my Cooking School Indian cookbook.
- 4 tablespoons sunflower oil (or olive oil)
- 9 ounches panir, cut into 1-inch cubes
- 4 green cardamom pods, bruised
- 2 bay leaves
- 1 onion, finely chopped
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄2-1 teaspoon chili powder
- 5 1⁄2 ounches chopped tomatoes (canned)
- 2 cups warm water (plus 2 tbsp)
- 1 teaspoon salt (or to taste)
- 1 1⁄4 cups frozen peas
- 1⁄2 teaspoon garam masala
- 2 tablespoons light cream
- 2 tablespoons fresh cilantro leaves, chopped
- Heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. Add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. Paneer tends to splatter in hot oil, so be careful. Remove and drain on paper towels.
- Add remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. Add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. Add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
- Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. Add the 2 cups of warm water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro. Serve immediately.